Posted in Baked goods, Baking, Bread, Food, Gifts, Toppings

Homemade Triple Berry Jam

Posted on by lmc



Our family loves the taste of homemade jam.  In fact, store bought jam or jelly products just don’t cut it in our household anymore.  While it might seem a chore to cook and carefully process the product, new tools and techniques have truly made canning your own food quite easy.  Making freezer jam is also a great option for those wanting to assemble their own recipe in far less time.  

While I’d love to tell you that this is a secret family recipe, home food preservation involves a careful balance of ingredients and it’s something that I never fool around with.  I always choose and carefully follow a reputable recipe when I’m canning foods for my family.  The reason…these recipes have been well tested for food safety.  Processing times, ingredient quantity, and acidity levels have all been checked and rechecked to eliminate the possibility of food borne illness in the products we hope to safely store on our shelves.



Our favorite way to enjoy this scrumptious treat would be to have the jam slathered all over a great big slice of Irish Soda Bread. While  I’m fond of butter and jam, others in the family love the peanut butter and jam combination.  You can find the recipes for my Irish Soda Bread/Scones here and here. 



Getting back to the homemade jam, this delicious recipe is one that was carefully tested by Sure Jell, which is a fruit pectin company that makes a product to be used to thicken jams or jellies. You can find the recipe here.

I’ve always had great success with this low sugar recipe and the large fruit pieces in the jam make for a lovely texture and add to the delicious fresh flavor of the product.  



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15 thoughts on “Homemade Triple Berry Jam”

  1. Looks delicious! I agree about the store-bought stuff just not cutting it. Ever since I was a kid, I can probably count on one hand the number of times we’ve had store-bought jam/jelly in the house. Growing up, we always had strawberry jam and chokecherry jelly around. Even today, we still go out and pick chokecherries every couple of years and cook them down for jelly and syrup. I love having it in my pantry and having some to give away!

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    1. Indeed, they are wonderful. I enjoy the low sugar/no sugar spreads best of all. It seems the freezer jams and homemade processed jams make for a chunky spread that’s hard to resist!

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    1. Gina, I wish I could give you an answer… When you buy sure-jell (pectin), depending on the type that you buy, a recipe is usually printed on the label or inside the box. You can buy the original (full sugar) formula or you can buy a low-sugar/no-sugar formula. Each has a different recipe to meet your needs. The low sugar formula usually produces more of a spread. During the summer, we produce lots of grapes and I usually use the low sugar pectin for our jam. Again, the end product is more like a spread vs. a true gel.

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